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Basil Vegetable Pasta Salad

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Ingredients
For bash dressing
  Olive oil/Oil 3 Tablespoon
  White wine vinegar 3 Tablespoon
  Finely chopped fresh basil/1 tablespoon dried basil leaves, crushed 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
For salad
  Mostaccioli 4 Ounce, uncooked (1 Cup, Tube-Shaped Macaroni)
  Frozen broccoli carrots water chestnuts and red pepper 16 Ounce (1 Package, American Mixtures™ San Francisco Style)
  Canned sliced ripe olives 2 1⁄2 Ounce, drained (1 Can, 1/4 Cup)
Directions

In small bowl using wire whisk, blend all dressing ingredients.
Set aside.
Cook mostaccioli to desired doneness as directed on package.
Drain; rinse with cold water.
Meanwhile, cook vegetables until crisp-tender as directed on package.
Drain; rinse with cold water.
In large bowl, combine all salad ingredients; toss lightly.
Pour dressing over salad mixture; toss lightly to coat.
Cover; refrigerate about 30 minutes to blend flavors.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Quick

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4.13846
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1234 Calories from Fat 506

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1665.9 mg69.4%

Total Carbohydrates 144 g48.1%

Dietary Fiber 15.9 g63.5%

Sugars 22.6 g

Protein 25 g49.7%

Vitamin A 46.4% Vitamin C 190.6%

Calcium 21% Iron 42.1%

*Based on a 2000 Calorie diet

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Basil Vegetable Pasta Salad Recipe